Where has this recipe been all my life? How many times have you wanted to make a quick casserole for your family, but you were out of the "cream of something" soup that is in so many recipes? Well, my friends.......problem solved !!

This recipe makes the equivalent of NINE cans of "cream of something" soup, AND...as long as you store the dry mix in an air tight container, it is shelf stable. 

BASIC SOUP MIX

2 cups powdered non-fat milk
3/4 cups cornstarch
1/4 cup instant chicken bullion powder
1 tablespoons dry onion flakes

Mix ingredients and store in an airtight container. Just make sure you STIR the mix a little before you measure it out.

For any recipe that calls for 1 can of "cream of ? soup", mix 1 1/4 cups of cold water with 1/3 cup of the above dry mix. Whisk it together until smooth and cook (or microwave) until thick.  That's it!!   Add it to any casserole that calls for a can of "cream of ? soup".

Looking for cream of celery? saute some chopped celery and add it to the cooked mixture. Mushroom? Add some sauteed mushrooms to the cooked soup. They even have cream of bacon soup now and well....you get the idea.  

 

With the holidays coming up, I usually buy lots of creamed soups, but not this year!! The possibilities are endless!!

ENJOY !!!

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November 16, 2021

I use my Crockpot a lot, in the summer, when it is too hot to cook indoors, and homemade soup works perfectly to provide that "light dinner" you are looking for.

This is a great classic recipe for split pea soup; it is  quick, easy, packed with flavor and one of our favorite soups.

1/2 pound smoked ham, cubed
1 cup onion chopped (I like Vidalia or sweet onions)
1 cup chopped celery
1 cup chopped carrot
1 pound dried split peas (rinsed)
2 quarts chicken stock*
2 medium potatoes, peeled and chopped small
2 teaspoons salt (see important note below)
1/4 teaspoon black pepper
1 cup cream (or half and half)

In a large stock pot, saute onion, celery and carrots together in a tablespoon of vegetable oil for a few minutes (they don't have to be cooked all the way through...it just makes the veggies a little sweeter).

Add the split peas, chicken stock, potatoes, ham, salt and pepper. Bring to a boil, then reduce the heat and simmer slowly (covered) for about an hour or until the peas are very soft (stir occasionally).

Now you have to process the soup in a food processor or blender (stick blenders don't work very well for this for some reason), so work in small batches, processing the soup until very smooth and thick.

Return the soup to the stock pot and add the cream (or half and half). Stir well and slowly reheat , but don't boil.  

When you serve it, top it with some crisp fried bacon (optional). I like to decorate each bowl with a rolled up slice of bacon (looks like a "bacon rose")

A NOTE ABOUT THE SALT: Do not automatically add the 2 teaspoons of salt before you consider the following:  If you are using home made chicken stock that has not been salted, go ahead and use the 2 teaspoons of salt.

If you are using a soup base, like McCormicks soup base (a fantastic product), remember, it has salt in it (but not as much salt as bullion).

If you use this, I would use only 1/2 to 1 teaspoon of salt.  If you are using regular bullion, leave the salt out all together and taste the soup just before serving to check for salt content.

ENJOY !!!

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June 07, 2021

Are you tired of the same old chili recipe? Try this chicken chili!! It is delicious, hearty and super easy to make. Comfort food, through and through. Oh, and it freezes well too!!!

The night BEFORE you want to eat, put most of the ingredients into the crockpot and cook on low all night (or about 8 hours). The next morning, add the raw chicken breasts (chicken thighs are delicious too)and shredded carrots and let it cook all day on low. It will make your house smell scrumptious!!!

1 1/2 cups DRY Great Northern white beans (the small ones)
3 raw boneless skinless chicken breasts (or several thighs)
1 cup chopped onion (sauteed)
4 ounce can mild green chiles (I use Ortega brand) 
2 cups grated carrots
3 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic minced
1/2 teaspoon dry oregano leaves
1/8 teaspoon cayenne pepper (more if you like "heat")
1 teaspoon salt (use salt ONLY if you are using salt free broth)
1/2 teaspoon black pepper
6 cups chicken stock (see note below about salt)
1 cup Monterrey Jack Cheese shredded

Wash and sort the dry beans (no need to pre-soak) and put them in the crockpot. Add the chicken stock, sauteed onion, seasonings and green chile's. Cook on LOW setting overnight (or about 8 hours).

In the morning, remove about 1 cup of the beans and mash them thoroughly. (I put them in the blender)  Return the mashed beans to the crockpot; this will thicken up the broth in the chili.

Cut the raw chicken into large pieces and add it to the crockpot along with the shredded carrots.  Cook this on LOW for another 6 to 8 hours depending on how big your chicken pieces are.

About 30 minutes before you want to serve the chicken chili, add the shredded Monterrey Jack cheese and stir. This adds such a wonderful taste and texture.

I hope you like this hearty
chili as much as we do

NOTE: If you use salt free chicken broth, go ahead and put the teaspoon of salt into the chili. Taste it again after it is finished cooking (and after you've added the cheese) to see if it still needs more salt.   If you use chicken broth made from bullion, don't add ANY salt to the recipe, as the bullion broth is already quite salty.

NOTE: I hope you don't leave out the grated carrot, it really adds a wonderful taste and texture to the chili.

NOTE: We are fairly timid when it comes to spicy heat in our food, so I use an 1/8 teaspoon of cayenne and it is absolutely perfect for us. If you like more heat in your food, just add more cayenne.

NOTE: This makes a big pot of chicken chili. It freezes well.

ENJOY !!!

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May 23, 2020

This recipe tastes JUST LIKE LIPTON ONION SOUP MIX (well, actually it tastes even better because it's such a full flavor).

It's requires pantry staples and it has no soy; it's gluten free; no MSG; you can use low sodium bullion and you can pronounce ALL of the ingredients (not to mention it is very budget friendly).

I am NEVER buying boxed

Lipton Onion Soup mix again!!

This clone recipe is GREAT for dips, pot roast, meat loaf, or anything you would normally use the onion soup mix for.

4 tablespoons DRY instant minced onion (toasted)

2 tablespoons LOW SODIUM beef bullion granules

1/4 teaspoon onion powder (not onion salt)
1/4 teaspoon DRY parsley flakes

1/8 teaspoon celery seed CRUSHED (important ingredient)

1/8 teaspoon paprika
1/8 teaspoon black pepper

Equals a  single 1 1/4 oz.

envelope of soup mix.

NOTES: It is not necessary, but I toast the DRY instant minced onion flakes in a hot DRY pan for a few minutes (watch it closely). When it turns golden, remove from the pan immediately or it will continue to get darker. Toast them until they are this color:

 

NOTES: Make sure you crush the celery seed (and don't leave it out). A mortar and pestle or spice grinder work well for this.

NOTE: If you use the GRANULAR TYPE beef bullion (and you are going to make a sour cream type dip) you'll have to mix everything together and let it sit in the fridge for 20 minutes or so........so the bullion granules can dissolve. After 20 minutes, just stir and the granules will disappear.

NOTE: This sounds like a LOT of onion, but it is just right!!

NOTE: If you are using this to make a DIP, this recipe will season
16 ounces of sour cream.

ENJOY !!!!!



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April 04, 2020

This recipe is a wonderful use for all of those extra garden veggies you have this time of year. Tomatoes, zucchini, carrots, onions, celery and anything else you can think of to add to the soup; this recipe is very versatile (and yummy).

1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 1/2 cups water
2 large tomatoes (I use roasted cherry tomatoes)
1 (15 ounce) can ro-tel tomatoes with juice (I use mild)
4 cups beef  or vegetable broth  (not bullion)
1/3 cup uncooked barley
1/4-1/2 teaspoon black pepper (I like 1/2 teaspoon)
2 cups chopped zucchini
1 can rinsed and drained kidney beans (or your favorite bean)
pinch of red pepper flakes if you like heat (optional)

Spray a large soup pot with vegetable spray and sauté the onions, celery and carrots until the onions turn soft and a little sweet.

Put the undrained can of rotel tomatoes

PLUS the two fresh tomatoes into the food processor and blend until smooth, then add to the pot.

Add everything else to the pot and simmer SLOWLY for 45 minutes, that's it; just stir it once in a while.

I'm SURE this could be easily done in the crockpot as well. This is one of those great recipes that tastes even better on day two.

ENJOY !!

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August 07, 2018

This quick and versatile soup is excellent for any occasion,  summer or winter. It goes together in a snap and feeds a crowd.

This is an entire meal in 30 minutes!!

In a large pot, sauté the following in one tablespoon of vegetable oil:
1 cup of sweet onions (small chop) I use Vidalia onions
1 cup carrots (small chop)
1/2 cup celery (small chop)

After the veggies have cooked for about 3 minutes, stir in the spices:
 
1 teaspoons ground cumin
1 teaspoon chili powder
1 1/2 teaspoons salt
1 teaspoon coriander
1/2 teaspoon ground turmeric
 
Let the spices heat up for about a minute (stir) this will allow the spice flavors to wake up.

Add 1 cup red lentils  + 3 slices of crumbled bacon (optional) + 4 cups chicken stock (not bullion)  + 2 cups of water

Bring to a boil, then turn down and simmer slowly for about 20 minutes and IT IS READY TO EAT!!

NOTE: You can use any color lentils in this soup, but each kind cooks at a different rate, so keep that in mind.

NOTE: I like to add a little bacon to this soup if I have some already fried up, but that is totally optional.

NOTE: I like to freeze this soup in individual containers for a quick and satisfying lunch.

ENJOY !!!

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May 26, 2016

WHICH ONE OF THESE SALTINE CRACKERS

WOULD YOU RATHER EAT?

Me too!!!!!

 

This isn't really a recipe, but it is such a quick and easy kitchen trick, that I had to share it.

 

Recently, I noticed that my saltines tasted like..........nothing!! They were pale and flavorless (even the good quality brands), when did that happen?

 

So I set out to see if I could bring my crackers back to life in the oven. I was shocked at how quick and easy (and effective) it was to do!!

 

 

Lay some crackers on a dry cookie sheet and put them under a pre-heated broiler for about 30 seconds or so, flip them over and do the same on the other side, but watch them because once they start to turn golden, they get dark fast. You don't have to toast both sides, but there is more flavor if you do.

 

There are a million uses for these toasted crackers. They are great in a salad, they are great crushed and added to meatloaf mixture, they are great for snacking with some sharp cheddar or peanut butter, but my favorite is with tomato soup!!

 

 

I hope you'll try this fun tip, but here's a warning: once you try these, you will never be happy with a non-toasted saltine again!!

 

 







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October 28, 2015